This delicious side is delicious paired with roast chicken or pork for a cozy meal on a cold night. French lentils retain their shape and bite and are super satisfying in this simple one-pan wonder.

Prep Time: 10 minutesCook Time: 20 minutesYield: 6 Servings

Ingredients

1 tsp extra virgin olive oil

6 slices (3 oz) pancetta, diced

1 cup minced onion

1 tsp minced garlic

1 cup French green lentils, rinsed and drained

2 cups chicken stock

14 oz can diced tomatoes, drained

1 tsp minced rosemary

1 tsp kosher salt

1/8 tsp pepper

1 tsp dijon mustard

Instructions

Heat oil in a medium sized non-stick sauce pan. Add pancetta and cook on medium, stirring frequently, until crispy. Use a slotted spoon to remove to a paper towel-lined plate. Add onion and cook an additional 5-7 minutes or until softened. Add garlic and sauté for 1 minute. Add lentils, stock, tomatoes and rosemary bring to a boil, reduce to a simmer, cover, and cook ~30 minutes or until lentils are tender.

Stir in salt, pepper, and mustard. Garnish each serving with crumbled pancetta.